How can I tone down the heat in hot oriental mustard, without making it sweet/significantly altering flavor?
I recently attempted to mix up my own hot oriental mustard using a powder, bought in the local supermarket. (S & B Oriental Hot Mustard) Following the directions on the can. I mixed with water only. I found that, I could not put enough water in the mix, to dilute the heat, without making it too watery.
Is there something else I can add, that will dilute the heat without making the mustard too watery, sweet, or otherwise significantly altering the flavor?
The ingredients in the can of mustard powder I used, are Mustard & Turmeric.
I am trying to imitate the flavor & spiciness of the dipping mustard that is served in Chinese restaurants.
Best Answer
I came across this article.
It explains where mustard get its heat from:
Mustard seeds come from the mustard plant, a member of the cabbage family. They contain two sulphur compounds, myrosin and sinigrin, as well as an enzyme, myrosinase. When the seeds are broken and water is added, the enzyme breaks down the sulphur compounds. The result is the sharp tasting oil that gives mustard its pungency, and helps explain why the name mustard comes from the Latin words mustum (much) and ardens (burning).
In addition, it recommends adding some flour to tone down its heat.
In the case of prepared mustards, the reaction is toned down by using additives such as flour.
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Quick Answer about "How can I tone down the heat in hot oriental mustard, without making it sweet/significantly altering flavor?"
In addition, it recommends adding some flour to tone down its heat. In the case of prepared mustards, the reaction is toned down by using additives such as flour. Show activity on this post. Replacing about 60 percent of the water with rice vinegar smooths it out a bit.How do you make Chinese hot mustard less hot?
Like wasabi, it has sinus-clearing properties. Even a whiff will make your nostrils flare! As you're making this recipe, keep in mind that it can be adjusted entirely to your taste, and adding some rice vinegar will definitely tone down the spiciness, making your mustard slightly more mellow.Why is Chinese hot mustard so hot?
Chinese mustard's primary ingredient is mustard seed. Its horseradish-like heat doesn't come from horseradish; instead, it's hot because the mustard seed used to create it is highest in myrosinase, an enzyme that causes heat when cracked and mixed with liquid.What can I add to hot mustard?
Hot mustard's raw bite goes well with most Chinese appetizers and is the perfect accompaniment for egg rolls and spring rolls. It is also an ideal condiment for Chinese shrimp balls and baked chicken wontons.How to Make Chinese Hot Mustard
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Answer 2
Replacing about 60 percent of the water with rice vinegar smooths it out a bit. It's still spicy heat, but not so harsh. When I started using the rice vinegar, mine started tasting a lot more like what we are served in Chinese restaurants.
Answer 3
Make the mustard by replacing 1/2 the mustard with flour and adding some extra water to compensated for the thickening properties of the flour, then cook it off to get rid of the floury taste and there you go! If you don't want to go down the flour route you could always add coconut milk/cream or plain yoghurt instead of water which would temper the heat but you'd have to make sure that it suits the flavor for the appropriate recipe.
Hope the advice helps!
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